Thoroughly scrub the lemons. Quarter them almost all the way, leaving the quarters still attached at one end.Rub the insides with salt (about 2 Tbsp salt per lemon). Pack them into clean and dry 1-QT jar; press them down to the bottom. Add enough additional fresh lemon juice to cover the lemons completely. Cover the jar; leave it on the counter for about a week, shaking it every so often.Starting week 2, make a good space for the jar in your fridge, and let it sit for another month or so, with an occasional turn and shake. They’ll keep perfectly, refrigerated, for at least a year.View article via The New York Times (February 17, 2012).You might like:Paula Wolfert's Preserved Lemons Recipe via Epicurious